3 1/2 cups peeled and diced potatoes1/3 cup diced celery1/3 cup finely chopped onion3/4 cup diced cooked ham3 1/4 cups water2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste1 teaspoon ground white or black pepper, or to taste5 tablespoons butter5 tablespoons all-purpose flour2 cups milk
Metric US Original recipe yields 8 servings
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.